Chocolate Truffles
Published April 28, 1992
- Total Time
- 4 hours plus additional overnight chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 ounces semisweet or bittersweet chocolate in small pieces
½ cup heavy cream
1 ½ tablespoons Grand Marnier or other liqueur (optional)
½ pound semisweet or bittersweet chocolate for coating (optional)
½ cup unsweetened cocoa
Nutritional analysis per serving
8 grams carbs; 4 milligrams cholesterol; 70 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 1 gram fiber; 2 milligrams sodium; 1 gram protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
- Step 2
Remove from the heat and transfer to a bowl. Stir in the liqueur, if desired. Refrigerate until the mixture is firm, 2 hours or longer.
- Step 3
Spread a sheet of waxed paper on a baking sheet. With a spoon or spoons, scoop mounds of the mixture about ½ inch to 1 inch in diameter, then use your fingertips to form balls quickly. If the mixture becomes too soft, chill briefly before making more truffles. Place them on the paper. Refrigerate overnight.
- Step 4
If using a chocolate coating, break the half-pound of chocolate in pieces and melt them in the top of a double boiler or in a microwave oven. Remove the melted chocolate from the heat or the oven and allow to cool to tepid, 90 to 100 degrees, stirring it from time to time.
- Step 5
Spread the cocoa powder onto a chilled platter.
- Step 6
Remove the truffles from the refrigerator and, if using the chocolate coating, drop them one at a time into the melted chocolate and quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off. Roll the coated truffles in the cocoa, return them to the baking sheet lined with waxed paper and refrigerate again until firm. If not using the chocolate coating, roll the balls in cocoa and refrigerate again until firm.
Private Notes
Comments
Oh wow, it worked! I put it in the fridge for half an hour before realizing I could put it in the freezer. I then froze it for two hours and put it in the fridge while I melted the chocolate for the casing. (Another half hour.) they turned out great, but did not make as many as I thought. Only 19. I guess if you stretched it it could be 25 or 30.
Oh wow, it worked! I put it in the fridge for half an hour before realizing I could put it in the freezer. I then froze it for two hours and put it in the fridge while I melted the chocolate for the casing. (Another half hour.) they turned out great, but did not make as many as I thought. Only 19. I guess if you stretched it it could be 25 or 30.
I'm not sure why your supposed to chill it over night... Could someone tell me why? I was wondering what f I could shorten that time by Putting it in the freezer instead of the fridge.